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RECIPE
14 INGREDIENTS4 STEPS30MIN

Banana Carrot Coconut Breakfast Muffins

4.0
1 Ratings
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Food Galley Gab
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Banana Carrot Coconut Breakfast Muffins are delicious, easy, and vegan! Looking for a healthy and easy way to start your day? Take a quick muffin to go!

30MIN

Total Time
Food Galley Gab
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Ingredients
US / METRIC
Servings:
12
Serves 12
2 cups
Oats
1 cup
Carrots , shredded
2/3 cup
Coconuts , shredded
3 Tbsp
Flaxseeds
1 tsp
1 Tbsp
Ground Cinnamon
1/2 cup
Water
1 cup
Unsweetened Almond Milk
2 Tbsp
Agave Syrup
2 Tbsp
Vegetable Oil
to taste
(optional)
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Nutrition Per Serving
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CALORIES
159
FAT
6.5 g
PROTEIN
4.3 g
CARBS
23.6 g

Directions

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Step 1
Preheat the oven to 375 degree F (190 degrees C).
Step 2
Place Oats (2 cup), Banana (2), Carrot (1 cup), Coconut (2/3 cup), Whole Wheat Flour (1/2 cup), Flaxseeds (3 tablespoon), Salt (1 teaspoon), Ground Cinnamon (1 tablespoon), Ground Ginger (1/4 teaspoon), Water (1/2 cup), Unsweetened Almond Milk (1 cup), Agave Syrup (2 tablespoon), Vegetable Oil (2 tablespoon), and Chocolate Chips (to taste) in a blender and blend until smooth.
Step 3
Spray your muffin pan and fill each muffin to the top rim. Bake for approximately 25 to 30 minutes.
Step 4
Let cool. Serve and enjoy!

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Nutrition Per Serving
Calories
159
% Daily Value*
Fat
6.5 g
8%
Saturated Fat
3.6 g
18%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
23.6 g
9%
Fiber
5.0 g
18%
Sugars
6.3 g
--
Protein
4.3 g
9%
Sodium
228.2 mg
10%
Vitamin D
0.2 µg
1%
Calcium
70.7 mg
5%
Iron
1.9 mg
11%
Potassium
268.5 mg
6%
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